Crustless Spinach Pie
This easy crustless spinach pie is cheesy and full of spinach. Make this keto friendly spinach pie for breakfast, or have as a delicious, veggie packed dinner.
I am a huge fan of quiche recipes. I especially love the crustless variety! This Crustless Spinach Pie is packed full of spinach, cheese, and flavor!
I have another crustless quiche recipe that has no veggies…and I am perfectly okay with that! But sometime a greens craving hits and this spinach pie fits the bill.
HOW TO MAKE SPINACH PIE
This spinach pie couldn’t be any easier with only 7 simple ingredients that I always have on hand.
To get started, we sauté the onion in the butter until they are translucent. We also need to thaw the spinach and squeeze out most of the liquid.
Now we add in the sautéed onions, beaten eggs, cheese, and seasonings.
Mix that altogether and then pour in our prepared pie plate.
Bake in the oven for 35-40 minutes or until the eggs are set. Slice into 6 pieces and serve!
⭐ Did you make this Crustless Spinach Pie Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Crustless Spinach Pie
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Ingredients
- 2 Tablespoons Butter
- 2 Tablespoons Diced Onion
- 1 12 ounce Package frozen chopped spinach, thawed and squeezed of liquid
- 5 Large Eggs, beaten
- 1 1/2 Cups Heavy Cream
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Ground nutmeg
- 2 Cups Shredded Swiss cheese
Instructions
- Heat the butter in a small skillet over medium heat. Sauté the onion until it is translucent, about 6-8 minutes.
- Pre-heat the oven to 375F. Spray a pie pan with cooking spray. In a large bowl, add in the spinach, onion, beaten egg, heavy cream, salt, pepper, nutmeg, and cheese. Stir until all combined. Pour into the pie plate.
- Bake in the preheated oven for 35-40 minutes, or until the eggs are set. Cut into 6 slices and serve.
This is a great versatile go to, sub 1/2 fresh spinach for the frozen, add some pork or turkey sausage, rotisserie chicken, cheddar for Swiss. With awesome results. Huge round of applause to Jennifer ????????????????????????????
Can this be doubled a day baked in a 9×13 baking dish? If so, would baking time be the same?
Would this recipe work in muffin tins?
yep!
I made this OMG was so delicious. I will do it again and again. I share with my friends.
They all loved it.
So easy. I will try adding some beacon
Thank you for sharing your recipes
Jennifer I love your recipes. I want to make your spinach pie one. I would love to have this recipe from you.
Can you use fresh spinach? Will it cause it to taste different using fresh spinach? And just like a regular quiche, possibly put bacon pieces or sausage pieces in it?
I have used fresh spinach. I just dump a pound of fresh baby spinach leaves in the skillet and sautee that with bacon grease, the onions, and turkey sausage crumbles. I like using the fresh spinach instead of frozen because I don’t have to squeeze out the liquid. It evaporates as you sautee it.
Delicious, very tasty and only 5 carbs. Love it.
What can you use to replace heavy cream ? Make a little less fat ?
milk but that would increase the carbs
Can you use cheddar instead of Swiss?
Yes
Super easy and delicious. Hubby and kids loved it too! Thank you Jennifer!
This was so good and easy. The only thing I did different was add more onion and some garlic.
What size pie plate do you use?
If I double the recipe for a 9×13 baking pan, how long do I bake it for?
I use just a regular glass pyrex pie plate. I would cook for 45 minutes in a 9×13 dish.
That looks AMAZING! I cannot wait to make it!
I’m going to make this but prefer to wilt my own spinach. Would I wilt 12 oz of raw spinach?
Thank you,
yes, 12 ounces
I could eat this for breakfast, lunch or dinner! It’s easy and delicious.
Yes, it is so good! We made it again last week and I had to keep myself from eating it all!
I love this dish! This is the kind of thing I can eat over and over again and never tire of!
Can you use kale instead spinach for this recipe! Have a ton of kale on hand I need to get rid of .
Definitely!
I really liked the crustless spinach pie but the nutmeg didn’t wow me. I tried it again and changed the spice pallet to Greek/Mediterranean with garlic and dill and used feta cheese along with the Swiss (about 3/4 feta and 1/4 Swiss) and it turned out great! This will be a regular recipe for me!
Jennifer, I made the chicken cordon blue for dinner and it was very good. Next time I will double the creamy mustard sauce. I probably didn’t measure exactly the chicken portion and ham portion. Maybe that is why I needed extra sauce ?. Will make again.